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★Lotus Root Simmered in Salt and Doubanjiang Paste☆

★Lotus Root Simmered in Salt and Doubanjiang Paste☆

I added Doubanjiang paste to spice lotus roots. This recipe doesn't call for soy sauce, so the lotus root stay nice and white. ☆

Ingredients

Lotus root
200 g
Doubanjiang
1 tablespoon (or to suit your taste)
A) Salt (Sea Salt, etc..)
1/2 tablespoon
A) Sake
1 tablespoon
A) Mirin
1 tablespoon
Dashi stock
an appropriate amount

Steps

1. Remove the peel and cut the lotus root into easy-to-eat pieces. Soak in vinegar water and remove any debris.
2. Add the lotus root, and all the ingredients marked A to a pan. Cover with water and turn on the heat. Bring to a boil, then stop the heat.
3. Skim the top and add your desired amount of doubanjiang paste. Turn the heat back on and simmer for 10 minutes.

Story Behind this Recipe

Because simmering with soy sauce darkens the food, I wanted to try something made with just salt.